蛋白质谷氨酰胺酶在乳清蛋白肽酶法制备中的应用  

Application of protein glutaminase in the enzymatic preparation of whey protein peptides

作　　者：尉梦然 刘坎振 杨国民 李江华[1] 张国强 堵国成[1] WEI Mengran;LIU Kanzhen;YANG Guomin;LI Jianghua;ZHANG Guoqiang;DU Guocheng(School of Biotechnology,Jiangnan University,Wuxi 214122,China;Zhejiang Kerubal Health&Science Co.Ltd.,Ningbo 315000,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]浙江科露宝食品有限公司,浙江宁波315000

出　　处：《食品与发酵工业》2024年第21期16-24,共9页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32172153);江苏省自然科学基金项目(BK20202002)。

摘　　要：乳清蛋白是公认的人体优质蛋白质补充剂,却存在着一些过敏蛋白,为了降低乳清浓缩蛋白中的过敏原含量,开发β-乳球蛋白(β-lactoglobulin,β-LG)抗原性较低的乳清蛋白肽,该研究建立基于蛋白酶与蛋白质谷氨酰胺酶(protein glutaminase,PG)的乳清蛋白肽酶解工艺。通过蛋白酶筛选与复配确定最佳酶解组合——碱性蛋白酶+Prote AXH,建立PG辅助蛋白酶酶解工艺:5%乳清蛋白溶液在50℃下,加入1%PG充分孵育0.5 h后调整pH值为7.5,分步加入1%碱性蛋白酶和1%Prote AXH共反应2 h,最终得到的深度水解乳清蛋白粉水解度可达29.82%,分子质量<3000 Da的占比为88.48%,得率在93.5%,β-LG的降解率可达97.5%,必需氨基酸比例在46.16%。综上所述,PG的添加对提高乳清蛋白肽得率和过敏原降解率均有明显的效果,该研究可为低致敏乳清蛋白肽酶法制备提供一定的技术参考。Whey protein is recognized as a high-quality protein supplement for the human body,but there are some allergenic proteins present.In order to reduce the allergen content in whey concentrate protein,a whey protein peptide enzymatic hydrolysis process was established to produce whey protein peptides with low antigenicity using protease and protein glutaminase in this study.The optimal enzymatic combination was obtained through protease screening and compounding-alkaline protease and Prote AXH.The protein glutaminase(PG)assisted protease hydrolysis process was further set up,5%whey protein solution was pretreated with 1%PG at 50℃for 0.5 h.Subsequently,the pH was adjusted to 7.5,and then 1%alkaline protease and 1%Prote AXH were added step by step for reaction(2 h).As a result,the degree of hydrolysis of the final deep hydrolysis of whey protein reached 29.82%,with a yield of 93.5%.Furthermore,the proportion of molecules with molecular weight<3000 Da was 88.48%,and the degradation rate ofβ-LG reached 97.5%.Finally,the proportion of essential amino acids reached 46.16%.In summary,the addition of PG has a significant effect on improving the yield of whey protein peptides and the degradation rate of allergens.This study can provide a reference for the enzymatic preparation of low allergenic whey protein peptide.

关 键 词：乳清蛋白 蛋白质谷氨酰胺酶 过敏原 得率 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]